B Fletcher
New member
I just recently got my first smoker for my bithday (18.5 WSM), and had my first cook last week. I made the Basic Baby Back recipe from this site, and my wife said that they were hands down the best ribs she had ever had! She now wants me to cook the Thanksgiving turkey, and I have decided to make a test turkey this weekend.
That being said, I have a couple of questions (some about the turkey, some in general):
-Most recipes say that to get the temp to 325-350, the water pan should be empty. I have seen recipes that say you can put a pan below your turkey with some chicken stock, veg, and giblets to catch the drippings to make gravy. Wouldn't this function as a water pan and drop the temp? Would I be better just putting an empty aluminum pan under the turkey to just catch the drippings?
-Is it worth it to replace the water pan with the Brinkmann one? Is it only necessary for longer cooks that require more charcoal?
-I was taught never to cook over unlit charcoal, but it seems like that is a common method with the WSM. Does adding unlit to lit charcoal cause an off flavor, or is that just a myth? (I used regular Kingsford on my one and only cook)
-for a 15 lb bird, how much charcoal would you use and what method of lighting (all lit, Minion, etc.)
Thanks for any and all help. I have been reading the message board for about a week now and the information that you guys provide has been very enlightening. This may become a real obsession...
That being said, I have a couple of questions (some about the turkey, some in general):
-Most recipes say that to get the temp to 325-350, the water pan should be empty. I have seen recipes that say you can put a pan below your turkey with some chicken stock, veg, and giblets to catch the drippings to make gravy. Wouldn't this function as a water pan and drop the temp? Would I be better just putting an empty aluminum pan under the turkey to just catch the drippings?
-Is it worth it to replace the water pan with the Brinkmann one? Is it only necessary for longer cooks that require more charcoal?
-I was taught never to cook over unlit charcoal, but it seems like that is a common method with the WSM. Does adding unlit to lit charcoal cause an off flavor, or is that just a myth? (I used regular Kingsford on my one and only cook)
-for a 15 lb bird, how much charcoal would you use and what method of lighting (all lit, Minion, etc.)
Thanks for any and all help. I have been reading the message board for about a week now and the information that you guys provide has been very enlightening. This may become a real obsession...